Dry fry all the seeds until they release their oils and start to toast slightly

Add the ground spices for a further 30 seconds and then crush in a pestle and mortar

Mix with the Frisian Flag condensed milk and yoghurt to make a thick paste and massage onto the lamb.

Leave in fridge to marinate for at least 3-4 hours.

Place on a roasting rack and drizzle all the marinade over it. cover with foil and place in preheated oven on moderate for approx 2 hours (depending on the size of your joint)

For the gravy:

When joint is done, remove and set aside to rest, meanwhile deglaze your dish directly on the stove with a little water and a cup of red wine.

Pour into a clean pot through a sieve and boil away to reduce and burn off alcohol.

Add a big knob of Remia Gold margarine and 6-8 cubes of Cadbury Bournville chocolate (if you would prefer thicker gravy, add a teaspoon of cornflour to the boiling gravy which you would have mixed with a tablespoon of water)